Description
Indulge in these delightful Raspberry Cheesecake Cupcakes that offer a perfect blend of creamy cheesecake, tangy raspberries, and a hint of sweetness. These individual treats are not only visually appealing but also incredibly delicious.
Ingredients
Scale
Vanilla Wafer Cookies:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup fresh raspberries, lightly mashed
- 1/4 cup raspberry preserves
Garnish:
- Whipped cream
- Extra raspberries
Instructions
- Preheat and Prepare: Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Place a vanilla wafer cookie at the bottom of each liner.
- Prepare Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream. Gently fold in mashed raspberries.
- Bake: Divide batter into liners and bake for 22-25 minutes until set. Cool, then chill for 2 hours.
- Final Touches: Warm raspberry preserves, spoon over cupcakes, and garnish with whipped cream and raspberries.
Notes
- Make ahead and refrigerate for optimal flavor.
- For a smoother texture, strain raspberries before adding to batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 15g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
